Christmas Pavlova Wreath

This Christmas Pavlova wreath is a festive meringue with a marshmallow-like center and crispy exterior, perfect for the festive time of the year. Topped with fresh fruit and sweetened whipped cream, it is the most delicious way to celebrate Christmas. 

Love for Pavlova doesn't depend upon a day or a holiday. If you have a sweet tooth for Pavlova dessert, you could probably eat this Australian (or New Zealand) invention every day.

In the summertime, make the most delicious Cinnamon Pavlova and benefit from fresh figs.

Closer to the fall, take turns with Plum Pavlova. Also, try experimenting with making cherry boozy Pavlova by replacing plums with cherries.

Finally, once the most festive season arrives, enjoy gingerbread in all its kinds: Gingerbread Pavlova, Gingerbread cookie ornaments, and the tastiest French Gingerbread Loaf.

Pavlova wreath recipe

• Christmas Pavlova wreath represents a decorative sign of Christmas. It is a perfect fit for those who have snow in winter.

• With effortless making, it is a last-minute holiday dessert.

• It is a festive twist on classic Pavlova.

• This elegant dessert is great for those with dietary restrictions since it is gluten-free.

• You can create your own Pavlova using fruit preserves and fresh fruits of your choice.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: Use large egg whites at room temperature. Use an egg separator to separate egg whites from the yolks while the eggs are chilled. Then let egg whites reach room temperature: it helps them reach their volume when beaten.

• Sugar: The recipe calls for superfine white sugar - caster sugar. To facilitate whisking the meringue, process granulated sugar in a food processor for a few seconds to make it superfine.

• White vinegar helps stabilize the whisked egg whites while making the meringue. Replace it with the same amount of lemon juice or cream of tartar.

• Corn starch is essential to creating a soft marshmallow center, a Pavlova dessert's signature. You can replace it with potato starch.

• Heavy cream: Opt for cold heavy or heavy whipping cream with at least 30% fat content.

• Icing sugar: Make it yourself with a coffee grinder or use store-bought powdered sugar.

• Vanilla extract: Use Madagascar Bourbon pure vanilla extract or replace it with an alcohol-free vanilla flavor if preferred.

• Fresh fruits: Use a combination of fresh red berries (fresh strawberries, raspberries, etc.) or fruits of your choice.

How to make Christmas Pavlova wreath

Step 1. Preheat the oven to 230°F (110°C). Prepare a baking sheet covered with parchment paper.

Step 2. Mark an 8-inch (20 cm) circle on the baking parchment and flip the paper ink-side down to ensure no marks transfer to the meringue. 

Step 3. To make the meringue, place egg whites in a large mixing bowl and beat with an electric whisk at high speed.

Step 4. Gradually add sugar, one spoon at a time, beating until sugar dissolves and the meringue forms stiff peaks (photo 1).

Step 5. Add cornflour and white wine vinegar, and whisk until just combined, about 20 to 30 seconds (photo 2).

Step 6. Using a large metal spoon, spoon 8 to 10 large dollops of meringue close together to form a wreath shape (photo 3).

Step 7. Bake in the preheated oven at 230°F (110°C) for 20 minutes, then reduce heat to 210°F (100°C). Bake for a further 1 hour 15 minutes. 

Step 8. Turn off the oven and allow Pavlova to cool, with the oven door closed, for about 3 to 4 hours (photo 4).

Step 9. To make sweetened whipped cream, beat heavy cream, powdered (icing) sugar, and vanilla until soft peaks form.

Pro tip: Consult the Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 10. To assemble Pavlova, place the meringue wreath on a serving platter and top with the sweetened whipped cream (photo 5).

Step 11. Decorate Pavlova with fresh strawberries, raspberries, pomegranate seeds, and chopped pistachios (photo 6).

To serve, sprinkle pavlova with powdered (icing) sugar if desired.

Expert Tips

1. Ensure you use a clean bowl and avoid even a tiny drop of egg yolk while separating the eggs.
2. If fresh fruits are out of season, sprinkle the top of Pavlova with fruit preserves, freeze-dried berries, and chopped nuts.
3. Assemble Pavlova at the last minute, right before serving.
4. Make ahead option: Prepare the meringue base a day ahead and keep it in the oven. Alternatively, bake the Pavlova shell two days in advance and store it in a sealed container in a cool, dry area. Chill the bowl and whip the cream, then cover it with plastic film and refrigerate for up to one day. Finally, assemble the dessert before serving.

Recipe variations

Christmas Pavlova is a classic for those who live in Australia and New Zealand.

Shaped traditionally as a dome or wreath or making mini Pavlovas topped with whipped cream and seasonal fruits is what this holiday offers best.

• Experiment with the number of meringue rounds to shape the wreath. Typically, it ranges from 8 to 12.

• Play with fruit jams, preserves, and your favorite fruits to bring new tastes and flavors. You will want to bring the holiday colors like red, white, and green with fresh raspberries, pomegranate seeds, and mint leaves.

• Use other Pavlova toppings such as oranges, chocolate sauce, red and green sprinkles, you name it.

Storing and freezing

Pavlova is best assembled at the moment of serving. Store leftover Pavlova in the fridge and consume it within 24 hours.

If making the Pavlova base in advance, store it in an airtight container in a dry, cool place. Don't refrigerate it; otherwise, it will absorb moisture and lose its crispness.

Can you freeze the Pavlova dessert? It is not recommended to freeze the assembled Pavlova, but you can freeze the meringue shell.

Bring the baking tray with the meringue to the freezer for a few hours. Once it is solid, double cover the meringue shell with plastic wrap, then aluminum foil, and freeze for up to one month.

To thaw, unwrap it, place it on a serving platter, and let it thaw for about 3 hours at room temperature.

Recipe FAQ

Love meringue desserts? Try these next!

• Meringue Cake Merveilleux
• Meringue Roulade
• Giant Meringue
• Plum Pavlova
• Or browse all the cake recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on December 24, 2018. It has been updated and may differ from what was originally published.